Download - Nutritional Epidemiology
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NUTRITIONALNUTRITIONAL EPIDEMIOLOGYEPIDEMIOLOGY
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INTRODUCTIOINTRODUCTIONN
Nutritional epidemiology will enable us to understand the relationship between diet and long term health and diseaseThus, the epidemiologic studies directly relating intake of dietary components to risk of death or disease among humans.
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Nutritional epidemiology is a new discipline which combines the knowledge compiled by nutritionists with the methodology developed by epidemiologists to study the determinants of diseases with multiple etiologies.
DEFINITIDEFINITIONON
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COMPONECOMPONENTSNTS
Assessment of nutritional status of the community
Nutritional and dietary surveysNutritional surveillanceNutrition and growth monitoring
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GOALS OF GOALS OF NUTRITIONAL NUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
The most basic is monitoring the food consumption, nutrient intake and nutritional status of a population.
The overall goal is to contribute to the prevention of disease and the improvement of public health.
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OBJECTIVES OF OBJECTIVES OF NUTRITIONAL NUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGYUnderstanding the complex relationships
between diet and the major diseaseIndentifying methods of dietary assessment using
data on food intake, biochemical indicators of diet, and measures of body size and composition.
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Heart diseaseCancerOsteoporosisCataractsStrokeDiabetes
MAJOR DISEASE MAJOR DISEASE THROUGHOUT THE THROUGHOUT THE
WORLDWORLD
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Mineral deficiency diseaseProtein energy malnutritionIron deficiency anemiaOver intake of nutrients
DEFICIENCY SYNDROMEDEFICIENCY SYNDROME
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Even the method of preparation of foods may be important. For example, boiled coffee may raise blood cholesterol levels; filtered coffee does not because filtering removes the components that may have cholesterol-raising effects.
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LIMITATION IN LIMITATION IN NUTRITIONAL NUTRITIONAL
EPIDEMIOLOGY RESEARCHEPIDEMIOLOGY RESEARCH-Lack of practical methods to measure diet for large number of subjects
-Dietary assessment methods must be:Reasonably accurateRelatively inexpensive
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FOOD FOOD ADDITIVESADDITIVES
Practice of adding non food component in the food is food additive.
AcidsAcidity regulatorsAnti caking agentsColor retention agents EmulsifiersColor retentionGlazing agent Food coloringSweeteners
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DEMAND TO BAN DEMAND TO BAN SUCH TYPES OF SUCH TYPES OF
FOODFOOD
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FOOD FOOD ADULTERATIONADULTERATION
The practice of mixing, substitution, concealing quality and putting decomposed items for sale is known as food adulteration.
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Take balanced Diet